Gluten Free Cinnamon Cranberry Flax Muffins

Light and fluffy and great for holidays!

Ingredients:

• 1 cup flax seed meal
• 1/4 cup of rice/arrowroot flour mix or other compliant flour
• 1/4 teaspoon baking soda
• 3 Tablespoons cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon sea salt
• 4 large eggs, beaten
• 1 teaspoon lemon juice
• 1/4 cup olive oil
• 1/3 cup of agave nectar
• 1 Tablespoon vanilla extract
• 1 cup cranberries [optional: currants]
• 3/4 cup chopped walnuts or pecans (optional)

How to make it:

1. Preheat oven to 350F.
2. Liberally grease muffin tins, paper liners do not work well.
3. Mix all dry ingredients in one bowl.
4. Mix all wet ingredients in another bowl.
5. Mix the dry with the wet.
6. Let stand for 10 minutes to thicken.
7. Fold in the cranberries.
8. Fill each muffin cup about half way, and sprinkle with the chopped walnuts.
9. Bake between 15 and 18 minutes or until toothpick inserted in the center comes out clean.
   
   Note:
   To make Cinnamon Currant Flax Muffins, substitute 1 cup of dried currants that has been soaked in boiling water for 5 minutes. Makes about 12 muffins. Keeps up to a week in refrigerator or 3 months in the freezer.

Nutrition

Energy: 153 calories
Proteins: 4 g
Carbohydrates: 22 g
Fat: 6 g
Fibre: 2 g
Sodium: 168 mg

Nutrient and % DV*
Calcium: 7 % / 73 mg
Folate: 12 %
Magnesium: 11 %
Niacin: 9 %
Phosphorus: 9 %